Made by Daniel our Pastry Chef.....You need. Yoghurt & Vanilla Parfait, 2 free range egg yolks, 67g sugar, 20g water – boil to 140 degrees C . Add sugar and water to yolks. Whisk until room temperature. Whisk egg whites in a separate bowl –into a meringue until stiff peaks. Whip 175ml fresh full cream – whisk. Fold in 150ml cream and yoghurt mixture to yolks. Gently fold in the meringue to the yolks, yoghurt and cream mixture. Then freeze.
Kirsty MacHardy and Rob Webster Wedding Saturday 11th October 2014.
Following on from our Fowey Hall “Exotic” Bee hotel blog a little while ago…we have been kindly donated Red Mason Bees from The Lost Gardens of Heligan.
Lets take you on a chocolate journey......to make our delicious home-made chocolate sauce.
We are proud to show off one of our beautiful exclusive use weddings held in March 2014 at Fowey Hall Hotel with the permission of the Bride and Groom.